Amerilis Griffin Email & Phone Number

Chicago, Il, Us

Chicago Metropolitan Area, Illinois, United States

Seattle, Washington, United States

Washington D.C. Metro Area

Weekly meal planning for clients in their home. On the spot planning and menu creation for various clients on a day to day basis. Consistent diet and allergy adjustments made daily for a variety of individuals. •Menu planning•cost efficiencies •preparing foods of various cuisines•allergy/allergen knowledge and preparation •accommodates special dietary requests and needs•city knowledge•product cost

Greater Chicago Area

Lead field team in fine dining catering events including weddings, galas, and award shows. Execute Hors d’oeuvres, first course, and hot food preparation through managing line staff ensuring timely preparation. Oversee and coach staff in cave cooking techniques to facilitate time and temperature control. Confirm all plating, garnishes and sauces are of uniformed presentation through proper garde manager techniques and food handling standards.

Greater Chicago Area

Manage small team in preparation of entrées and desserts in high-volume setting; oversee productivity, monitor portion size, and ensure quality presentation. Craft unique menu items and recipes to increase business turnover and guest satisfaction. Participate in implementing policies and procedures for smooth operations and food safety. Collaborate with Executive Chef on inventory control, employee concerns, and operations.

Produced high quality catering for internal and external clients utilizing on-sight garden and farm ingredients. Oversaw daily recipe preparation, food storage, cooking, and presentation for student and youth employees. Developed recipes and recommended menu item pricing for internal and external clients. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Conducted interviewing, hiring, and training functions, including performance feedback reviews.

Chicago, Il

Influenced and executed daily crudo and seafood appetizer menu in vibrant Italian marketplace and eatery. Cooked fish, shellfish and vegetables using the frying or sauté stations while maintaining quality standards and consistent portion sizes to control food cost. Plated menu items with appropriate garnish and exceptional speed to promote customer satisfaction and enhance guest experience. Created meals in safe and sanitary work stations that meets department of health standards.

Facilitated meal preparation in a high-volume, fast-paced, Italian inspired restaurant.Prepared menu items utilizing sauté, grill, and appetizer station to assemble Italian inspired cuisines. Increased service time by expediting orders to ensure all plated food is within uniformed guidelines. Streamlined kitchen operations by assisting with flow of order processing and promoting team spirit through encouraging positive coping during high-volume operations.

Master Of Business Administration - Mba

Bachelor'S Degree, Cuinary Management, Gpa 3.9

Activities and Societies: Alumni for recurring ACF success panelACF accredited institution